Wednesday, February 17, 2016

Mix Bar and Grille Opens Second Location in Silver Spring

Mix, the 86 -seat bar and grille located in downtown Silver Spring is a modern American bistro, influenced by global cuisine. The menu has a line-up of shareable appetizers, pizza and bistro-style entrees. Mix's interior has a crisp, casual and comfortable feel that reflects the hip sensibilities of the surrounding area. The single-level restaurant offers the choice to observe passers-by in the glass-encased bar, or watch the art of cooking as it occurs in the semi open-kitchen dining room. Mix's interior has a crisp, casual and comfortable feel that reflects the hip sensibilities of the surrounding area. The single-level restaurant offers the choice to observe passers-by in the glass-encased bar, or watch the art of cooking as it occurs in the semi open-kitchen dining room.

Mix recently appointed Jose Armando Adorno as Executive Chef to their kitchen. Adorno, most recently chef de cuisine at Mike Isabella’s Graffiatohas an impressive story...

Executive Chef José Armando Adorno

Born and raised in Puerto Rico, José Armando Adorno's culinary career began to take shape after he graduated from The Restaurant School of Philadelphia in 2007 with a bachelor of science in culinary arts. Adorno gained formative experience in Philly, jumping from kitchen to kitchen. One of his very first positions was at the salad station of Daniel Stern's Rae, trimming lettuces and whisking vinaigrettes. Within a year, he worked his way up the ranks and left the restaurant as its private events chef. True to his roots and hungry for more training in Latin cuisine, Adorno moved on to Jose Garces’ Distrito and Tinto, where he was sous chef at both establishments.

It was during this time that his talents caught the eye of Rising Star Chef Kevin Sbraga, who was also under Garces' mentorship and later took him on as sous chef position for Starr Catering. When Sbraga opened his eponymous flagship restaurant in fall 2011, Adorno was tossing skillets right beside Sbraga in the opening night, serving as his chef de cuisine.

Then Adorno decided it was time to hit the road. In June 2013, he travelled to Washington and joined the restaurant group of another “Top Chef” alum, Mike Isabella. He oversaw private events and catering for Isabella's restaurants, Kapnos, G, and Graffiato. Months later, he got promoted to chef de cuisine at Graffiato, showcasing his skills, technique, and imagination for the modern Italian-inspired eatery.